Vegan Sweet Potato Waffles guys.
You want to try these waffles, trust me. No, they don’t taste like a sweet potato.
They taste like a wholesome, flavorful waffle with just a hint of sweet potato goodness.
Perfectly crisp edges, light and fluffy bites.
As far as waffles go, they are super healthy. You’d never know they are
- low sugar
- low oil
I used almond and oat flour in place of wheat flour. The almond flour lends to a wholesome taste and a lovely texture.
TIP- Simply blend old fashioned rolled oats to make your own oat flour.
The trickiest part of vegan waffles is replacing the eggs. I’ve had many failed attempts with straight up mushy waffles. The key is blending ground flax seed with the wet ingredients. Baking powder and arrowroot powder also help with binding and texture of the finished product.
Arrowroot powder is a starch used in gluten-free baking and as a thickening agent in sauces,soups, etc. It is a healthier alternative to cornstarch. Corn allergies/sensitivities are common and cornstarch is generally not GMO or pesticide free. I buy this brand of cornstarch on Amazon as it comes in a big resealable bag and is cheaper per ounce than what I’ve seen in stores.
TIP- Arrowroot is best stored refrigerated or frozen. I keep mine in the freezer.
I hosted a Vegan Boozy Brunch last weekend at my house and these sweet potato waffles were a hit. I’ve been hosting these pop-up meals for over two years now and nothing makes me happier. Friends and strangers come into my home, sit around my table, and they let me feed them !
Boozy Brunch Menu
Bubbly – Apple Cider Bellinis + Pear Mimosas
Starter- Toasted Pumpkin Seed Bread w/ Whipped Cashew Cream Cheese + Bourbon Pumpkin Butter
Second- Mini Veggie ‘Frittata’ w/ Chorizo Carrots + Herbed Cream Sauce
Third- Savory Sweet Potato Waffles
Dessert- Roasted Pears w/ Cardamom Cream + Pomegranate + Shaved Dark Chocolate
I served these Vegan Sweet Potato Waffles toped with avocado, red bell pepper, and green onions for a savory version. You could also go sweet and top with maple syrup, shredded coconut, or perhaps some sliced bananas and peanut butter. I personally just eat them plain because they are that good and don’t really need any toppings. Not even butter my friends.
I am happy to report these waffles freeze very well and are just as delicious when toasted straight out of the freezer. Just store cooked waffles in a sealed container or ziplock bag for a quick and easy breakfast on the go. I recommend doubling the recipe to have extra frozen waffles on hand. Better than an Eggo!!!
- ½ cup mashed sweet potato
- 1¼ cup + 1 TBS unsweetened almond OR soy milk
- 1 TBS maple syrup
- 2 TBS melted coconut oil *
- 2 TBS ground flaxseed meal
- 1 cup almond flour
- 1¼ cup oat flour *
- 2 tsp baking powder
- 2 tsp arrowroot powder *
- ½ tsp sea salt
- Preheat oven to 275 degrees with a baking sheet
- In a blender or food processor, combine mashed sweet potato, milk, maple syrup, oil, and flaxseed
- Blend for about a minute, mixture will appear slightly foamy
- In a large bowl, whisk together the almond flour, oat flour, baking powder, arrowroot, and sea salt
- Add the sweet potato mixture to the dry ingredients and gently stir until just combined
- Let batter sit for 10 -15 minutes
- Heat your waffle iron to the high setting *
- Once the machine is ready, spray the irons with a non-stick oil spray, or with coconut oil using a pastry brush or a paper towel
- Drop a heaping ½ cup batter into the center and close the lid
- Remove when timer goes off or the waffle appears golden brown
- Place the cooked waffles on the baking sheet in the oven while you repeat the process with the remaining batter
- Delicious as is OR top with maple syrup, nut butter, shredded coconut or go savory with avocado, red bell pepper and green onions
I only used 1 TBS oil as I like to use as little oil as possible, use 2 TBS for a slightly moister waffle and to help prevent any sticking to iron
Make your own oat flour by grinding old fashioned rolled oats, certified gluten-free, in a blender, food processor or spice grinder until a fine flour is formed
Arrowroot powder is a binding/thickening agent that is a healthier alternative to cornstarch. See blog post to learn more and best place to purchase
These waffles come out best on a high setting cooked until very golden brown and crisp.